Preheat oven to 350 degrees.
Crust: Mix the graham cracker crumbs, sugar and melted butter until combined.
Press mixture in bottom and a little up the sides of a 9″ spring-form pan; set aside.
Cheesecake Filling:
Mix cream cheese, sugar and cornstarch until smooth.
Add eggs one at a time and then the vanilla and Bailey’s.
Pour into spring-form pan.
Wrap pan bottom and sides securely with 2 sheets of heavy duty foil; making sure no water can get into pan during the water bath baking process.
Place cheesecake into large roasting pan. Fill the roasting pan 3/4 the way up the side of the cheesecake pan with water.
Bake on 350 degrees for 50-60 minutes.
Remove from water and place on cooking rack.
The Ganache:
Place whipping cream, 3 TBSP Bailey’s and chocolate chips in large bowl.
Microwave 1 minute and stir. If all chocolate is not melted, microwave 1 minute more and stir until smooth.
Spread over cheesecake top. Let cool to room temperature and then place in refrigerator overnight.
Find it online: https://friedpiesandfireflies.com/baileys-cheesecake-recipe/